Dessert

Lemon, macadamia, thyme and ricotta cake

Name: Lemon, macadamia, thyme and ricotta cake recipe
Yield: 6
Ingredients: 200g unsalted butter, softened, chopped; 2/3 cup (150g) caster sugar; 3 eggs; 250g ricotta, plus extra to serve; 2/3 cup (110g) fine polenta; 1 tbs runny honey, warmed, plus extra to serve; Finely grated zest of 1 lemon; Juice of 2 lemons; 2 tsp baking powder; 1 sprig thyme, broken into pieces; 2 tbs chopped macadamias

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https://healthimprovements.info/recipes/lemon-macadamia-thyme-ricotta-cake/tnvzpgku — Lemon, macadamia, thyme and ricotta cake

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 23, 2019

"This recipe really came about from driving around the Byron hinterland. This cake embraces all the ingredients we collected that first day – local honey, ricotta made from fresh milk infused with herbs, pasture-raised eggs and some citrus and macadamias, all grown by the amazing producers from the Byron hinterland." Darren Roberston. This is an edited extract from Farmer: Recipes and Stories from the Land by Jody Vassallo (Harper Collins, RRP $29.99). All profits from sales of the book go to Rural Aid.

200g unsalted butter, softened, chopped
2/3 cup (150g) caster sugar
3 eggs
250g ricotta, plus extra to serve
2/3 cup (110g) fine polenta
1 tbs runny honey, warmed, plus extra to serve
Finely grated zest of 1 lemon
Juice of 2 lemons
2 tsp baking powder
1 sprig thyme, broken into pieces
2 tbs chopped macadamias

Method

1.

Preheat oven to 160°C. Grease base and sides of a 23cm x 13cm loaf tin and line with baking paper, leaving 5cm overhanging on long edges.
2.

Put the butter and caster sugar in a food processor. Process until the mixture is pale. Add the eggs, 1 at a time, processing until combined. Transfer to a large bowl.
3.

Fold in the ricotta, polenta, honey, lemon zest and juice, baking powder and 1 tsp salt flakes. Pour into the tin. Poke 6 or 7 little pieces of thyme into the top of the batter. Scatter the nuts over the top, pressing lightly. Bake for 1 hour or until the cake is golden brown and a skewer inserted in the centre comes out clean. Serve with extra ricotta and a drizzle of honey.